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    Whoopie spiders

    • Children's
    • Preparation time: 20 minutes
    • Cooking time: 8 minutes to 10 minutes
    • Total time: 30 minutes

    Makes: 10


    150g self-raising flour
    Pinch of salt
    25g cocoa
    100g Waitrose Golden Caster Sugar
    75ml Flora Cuisine cooking liquid
    1 medium Waitrose British Blacktail Free Range Egg
    1 tsp Nielson-Massey Vanilla Extract
    50ml semi-skimmed milk

    75g Flora Buttery
    150g Billington’s Golden Icing Sugar (selected stores)
    5 x liquorice Catherine wheels
    Dr Oetker Writing Icing, Bright Red
    20 Dr Oetker Dark Chocolate Chips (selected stores)


    1. Preheat the oven to 180°C, gas mark 4, and grease 2 baking trays.

    2. Mix the flour, salt, cocoa and sugar in a large bowl. Blend together the Flora cooking liquid, egg, vanilla extract and milk, and stir into the dry ingredients. Spoon 20 evenly sized dollops of the mixture onto the trays and bake for 8-10 minutes. Allow the whoopies to cool.

    3. To make the filling, whisk the Flora and icing sugar together until pale and thickened. Spread over 10 whoopies and top with the remaining whoopies. Unroll the Catherine wheels and cut each strip into 16 to use for legs. Pipe red circles with icing for the eyes and place a chocolate chip into each centre. 

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